I’ve done kitchen resolutions the past few years (looks like I pulled off about half of last year’s), but there aren’t a lot of huge goals coming to mind for this year in the kitchen. Here are a couple of general ideas, though.
-Make Chorizo: This is basically just because I saw them do it on Food Network and it looked really easy. This will wait until after I eat all the chorizo already in my freezer, though.
-Cook more from freezer: Speaking of. Particularly since we did that Meat CSA for a quarter, we have a shit load of meat in the freezer that I need to incorporate more into our weekly routine.
-Cook less with starches: This is basically just taking some of the principles of Low Carb January and working them through our diets all year. John and I generally feel better when we’re mostly sticking to meats and vegetables, though neither of us plan to give up pasta and bread for life.
-Make better use of our spice cabinet: Especially considering how much money I spend at Penzey’s.
-Make mozzarella: This is one from last year I want to make sure I get around to at some point.
-Keep the kitchen clean(er). Especially since we just reorganized it to be a little more efficient. We also have a couple of cosmetic improvements to implement, including hanging a knife rack and putting some lighting in the pantry cabinet.
-Don’t drop the ball on the garden: I always make some sort of error that half-negates all the work and money I put into the garden. Last year it was not weeding in August. This year it was not finding time to harvest all the herbs before the frost.
-Make this recipe I’ve had bookmarked for like five years and have never made for some reason.
Still going strong! Weighed in today 11 pounds down from late December.
Monday: Green Chicken Chili
Tuesday: Work event for me, leftovers for John
Wednesday: No-Bun Bacon Mushroom Swiss Burgers (really, really good; this patty, basically, with beef), BBQ Kale Chips (these were ok but nothing special)
Thursday: John Makes Chicken Parm (and he did a great job. Used a light coating of almond flour for the breading)
Friday: Out to eat (seafood)
Saturday: Chicken Marsala Sans Pasta (similar to this with a light cornstarch coating in lieu of flour because our friend is gluten-free), Broccoli
Sunday: Burns Night! John’s making soup, stew and dessert; recipes to come
Lunches: Turkey Lettuce Wraps (Similar to these with some leftover cabbage and bok choy thrown in)
I knew we couldn’t go a week during low carb January without at least one meatball recipe.
These were made as an appetizer for a game day with our friends Mike and Paige. I basically just adapted my buffalo chicken burger recipe into a meatball dish, covered in (slightly lightened) buffalo sauce. It was a big hit among our other low carb-ish snacks.
We’re both still losing weight and feeling good (meanwhile, we intentionally ended up eating carbs Saturday because we went to a friend’s/I had to try a restaurant for work, and both felt pretty gross afterwards). This week’s meal execution:
Sunday: MaPoish Tofu, Cabbage
Monday: Chicken Coconut Soup, Kale Caesar side salad
Tuesday: Joy’s Meatballs, Spaghetti Squash
Wednesday: John’s Turkey Meatloaf, Green Beans Almondine
Thursday: Beef and Turkey Meatballs in Brown Gravy, Mashed Cauliflower, Marinated Tomatoes
Friday: Chicken Breasts in Paprikash Sauce, Mulled Cabbage, Salad
Sunday: Lettuce-wrapped steak and chicken fajitas with refried beans for lunch, restaurant Thai food for dinner
My friend Becky makes this for her annual Danish Christmas dinner, and it’s always a hit. I had some cabbage on hand and thought it’d make a good pairing for some paprikash-ish chicken breasts (and since John doesn’t like sauerkraut, we couldn’t go full-blown Eastern European). Delicious.
My friend Jen made these fabulous cocktail meatballs for a party recently. To the point I couldn’t stop thinking about them and had to make them for dinner. Turns out our ovens/Dutch ovens, etc. must run on different cooking times, as I cooked my meatballs for half as long and almost burned them (I just made a second batch of gravy and ate them up anyway). But on account of that, I’m including just the sauce recipe for now – just bake with any meatball of choice, whether it be beef, turkey or a mix.
You guys know I’m a sucker for new meatball recipes, so I had to try this one when Joy posted it on her blog. I really liked it and thought it worked fine with spaghetti squash. It was a little spicier than John might have preferred (I also think we used a really hot brand of curry paste), so we added a little Greek yogurt on top to cool things off).